June 3, 2011

Laura's Jambalaya



I can thank my sister Laura for this recipe, hence the name.  And boy do I thank her!  It has earned a spot in my family's recipe rotation for so many reasons.  Let me tell you why.

This recipe falls into the category of "one pan wonders".  A one pan wonder is a recipe that you cook from start to finish only using one skillet, pot or pan.  That means easy clean up which is always a plus when I'm cooking!  Not only is this Jambalaya recipe easy to clean up, it's also super simple to prepare and cooks in less than 30 minutes.  It's packed with fresh veggies,  sausage and punchy cajun flair.

So, to recap, we've got a flavorful, healthy, easy to prepare and clean up recipe.

But, that's not all.  It's also customizable.  The ingredients list calls for andouille (which is a pork sausage commonly used in cajun cooking) or smoked sausage.  I always use turkey smoked sausage just because we love it, but the protein can easily be switched up for what ever you have on hand, like chicken or shrimp.  You can also adjust the "heat" by using more or less cayenne pepper.  There's really nothing not to love about this one.  Thanks again, La!


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Ingredients
  • 1 pkg (about 12 oz) of andouille or smoked sausage (or chicken or shrimp or whatever!  I like to use turkey sausage.)
  • 1½ small onions, chopped
  • 1½ green bell peppers, chopped
  • 2 ribs of celery, chopped
  • approximately 1½ tsp vegetable oil
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 (15 oz) can of crushed tomatoes (I prefer chunky bits of tomato in my jambalaya, so I substitute this with one can of diced tomatoes, undrained)
  • three eighths tsp of cayenne pepper (I use ¼ tsp so it's a little less spicy)
  • 2 scallions, thinly sliced
  • salt and pepper 


Instructions
  1. Cut sausage into ¼ inch slices.
  2. In a large, dry saucepan, brown sausage over medium high heat.  If you're using turkey sausage like I do, you might need to add a tiny bit of oil to aid in the browning since the turkey sausage has less fat then the andouille and doesn't really put off any grease.
  3. With a slotted spoon, transfer the sausage to a plate or bowl lined with paper towels.  Set aside.
  4. Drain grease from pan.
  5. In the same pan, saute the onion, green pepper and celery in the oil until tender, scraping the bottom of the pan with a wooden spoon to get all of the brown bits.
  6. Stir in the rice, broth, tomatoes and cayenne and bring to a boil.
  7. Reduce heat to low, cover and cook for 15-20 minutes.
  8. Remove from heat and let stand covered for 5 minutes.
  9. Fluff rice, stir in reserved sausage and scallions, and season with salt and pepper to taste.

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